Beer & Pretzels have been pretty tight for a long time but never this close. Kvass is traditionally a low ABV style native to Eastern Europe made by fermenting rye bread. Well, baker, Matthew Hickman, of Underground Baking in NC, provided over 300lbs of pretzels for this twist on a Kvass beer. Add a little smoked malt, sea salt, Brettanomyces, & time and you have the recipe for a cult brew! (Producer Notes)
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